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Onion soup with gruyere croutons
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 25g reduced-fat dairy spread
  • 18.40 gm vegetable oil
  • 5 medium (about 600g) brown onions, thinly sliced
  • 20.00 gm caster sugar
  • 1L (4 cups) beef style liquid stock
  • 8 x 1cm-thick slices baguette (French breadstick)
  • 100g coarsely grated Swiss gruyere
  • Freshly ground black pepper
Instructions:
  • 1. Preheat the grill to medium heat. 2. In a large saucepan over high heat, melt the dairy spread and oil until foaming. 3. Sauté the onion and sugar for about 10 minutes until golden, stirring occasionally. 4. Pour in the stock and bring to a boil. 5. Reduce the heat to medium and simmer for 5 minutes until the onion softens.
  • While the bread is on the baking tray, grill it 6cm from the heat source for 30 seconds or until golden. Flip the bread, evenly sprinkle with cheese, and grill for an additional 1 minute or until the cheese melts.
  • Serve the soup in bowls or mugs, add gruyere croutons cheese-side up, and sprinkle with freshly ground black pepper.

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